Buckwheat Cake Recipe Vegan: Easy & Delicious Guide

Updated On: October 7, 2025

Discover the wholesome delight of a vegan buckwheat cake that perfectly balances nutrition and flavor. Buckwheat, despite its name, is a gluten-free seed packed with protein, fiber, and essential minerals, making it an excellent choice for health-conscious bakers and those with dietary restrictions.

This cake is moist, subtly nutty, and naturally sweetened, proving that vegan desserts can be both satisfying and nourishing.

Whether you’re a seasoned vegan or just exploring plant-based baking, this buckwheat cake recipe is simple, quick, and versatile enough for any occasion. From breakfast treats to elegant dessert options, it’s a crowd-pleaser that’s as good for your body as it is for your taste buds.

Plus, the ingredients are easy to find, and the process requires no fancy tools or skills.

Get ready to whip up a cake that’s not only good for you but also irresistibly delicious!

Why You’ll Love This Recipe

This vegan buckwheat cake is a true winner for many reasons. First, it’s gluten-free, making it suitable for those with celiac disease or gluten sensitivities.

The buckwheat flour adds a unique, earthy flavor and dense texture that sets this cake apart from typical wheat-based desserts.

Second, it’s naturally sweetened with maple syrup and ripe bananas, avoiding refined sugars completely. This makes it a healthier alternative without sacrificing sweetness or moisture.

The use of plant-based milk and flaxseed as an egg substitute ensures the cake stays tender and holds together beautifully.

Lastly, the recipe is incredibly adaptable. You can easily add your favorite nuts, dried fruits, or spices to customize it for different seasons and celebrations.

It’s perfect for breakfast, afternoon tea, or as a guilt-free dessert.

Ingredients

  • 1 ½ cups buckwheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • ½ cup maple syrup
  • 2 ripe bananas, mashed
  • ⅓ cup melted coconut oil (or neutral oil)
  • 1 tsp vanilla extract
  • Optional: ½ cup chopped walnuts or pecans
  • Optional: ½ tsp ground cinnamon or nutmeg

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk or fork
  • Fork or small blender (for flax egg)
  • Spatula
  • 8-inch round or square cake pan
  • Parchment paper (optional, for lining)
  • Oven

Instructions

  1. Prepare the flax egg: In a small bowl, combine 2 tablespoons ground flaxseed with 6 tablespoons water. Stir well and let it sit for 5-10 minutes until it thickens to a gel-like consistency.
  2. Preheat the oven to 350°F (175°C). Grease your cake pan with a little coconut oil or line it with parchment paper for easier removal.
  3. Mix dry ingredients: In a large bowl, whisk together buckwheat flour, baking powder, baking soda, salt, and optional spices like cinnamon or nutmeg until evenly combined.
  4. Mix wet ingredients: In another bowl, mash the ripe bananas thoroughly. Add the thickened flax egg, maple syrup, melted coconut oil, almond milk, and vanilla extract. Whisk everything until smooth and well incorporated.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Avoid over-mixing to keep the cake tender.
  6. Add nuts (optional): Fold in chopped walnuts or pecans if using.
  7. Pour batter into the prepared pan and spread evenly with the spatula.
  8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
  9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

“For a fluffier texture, sift the buckwheat flour before mixing. You can also swap the mashed bananas for unsweetened applesauce or pumpkin puree for a different flavor profile.”

To make this cake nut-free, simply omit the nuts or substitute with seeds like pumpkin or sunflower seeds for extra crunch. Adding a handful of vegan chocolate chips or dried cranberries can also enhance the sweetness and texture.

If you prefer a spiced cake, increase the cinnamon to 1 teaspoon and add a pinch of ground cloves or ginger for a warm, cozy flavor. For a citrus twist, try folding in some fresh orange zest into the batter.

Storing your buckwheat cake in an airtight container will keep it fresh for up to 3 days at room temperature or up to a week in the refrigerator. It also freezes well – just wrap it tightly in plastic wrap and foil.

Nutrition Facts

Nutrient Per Serving (1/8 cake)
Calories 180
Protein 4g
Fat 8g
Carbohydrates 25g
Fiber 3g
Sugar 10g
Calcium 80mg
Iron 1.5mg

Serving Suggestions

This vegan buckwheat cake pairs beautifully with a variety of accompaniments. A dollop of coconut whipped cream or vegan vanilla ice cream adds indulgence without dairy.

Fresh berries or a compote made from seasonal fruits can add a bright contrast to the nutty flavors.

For a wholesome breakfast, serve slices with a smear of almond butter and a drizzle of maple syrup. It also works wonderfully as a tea-time snack alongside your favorite herbal tea or coffee.

If you want to elevate it to a dessert centerpiece, consider layering it with vegan frosting or a cashew cream cheese spread for a rich, celebratory treat.

Conclusion

This vegan buckwheat cake recipe is a fantastic way to enjoy a healthy, gluten-free treat without compromising on flavor or texture. Its simple ingredients and straightforward method make it accessible for bakers of all skill levels.

The natural sweetness from bananas and maple syrup, combined with the earthy richness of buckwheat, offers a cake that feels both indulgent and nourishing.

Whether you’re serving it as a dessert, breakfast cake, or snack, this recipe is versatile enough to fit any occasion. Plus, its adaptability means you can experiment with flavors and add-ins to make it your own.

For more wholesome plant-based recipes, check out our Lemon Ricotta Pasta With Arugula Recipe, Lion’S Mane Mushroom Crumble Recipes, and Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food. Happy baking!

📖 Recipe Card: Buckwheat Cake Recipe Vegan

Description: A moist and flavorful vegan buckwheat cake perfect for any occasion. Naturally gluten-free and easy to make.

Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M

Servings: 8 servings

Ingredients

  • 1 1/2 cups buckwheat flour
  • 1 cup almond milk
  • 1/2 cup coconut sugar
  • 1/4 cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together buckwheat flour, baking soda, baking powder, cinnamon, and salt.
  3. In a separate bowl, combine almond milk, coconut sugar, vegetable oil, apple cider vinegar, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and stir until just combined.
  5. Fold in chopped walnuts if using.
  6. Pour batter into a greased 8-inch cake pan.
  7. Bake for 30-35 minutes or until a toothpick comes out clean.
  8. Let cake cool before serving.

Nutrition: Calories: 220 | Protein: 4g | Fat: 10g | Carbs: 30g

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Marta K

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